In Greece, the famous long red peppers from Northern Greece are known as Πιπεριές Φλωρίνης (Piperies Florinis).

These peppers are a true culinary treasure—thick-fleshed, naturally sweet, and deeply red in color.

They grow in the fertile region of Florina, where the climate gives them their characteristic sweetness. Over the years, they have become one of the most recognizable products of Greek gastronomy.

Today, you’ll find them everywhere in Greece—stuffed, pickled, roasted, preserved in jars, or simply grilled and dressed with olive oil, garlic, and vinegar.

Roasted Florina peppers are one of the most beloved meze dishes. Almost every Greek home makes them, either in the oven or over charcoal. Once roasted, they are sealed in a bag or container to steam, making it easy to peel off their skins. Then, with just a drizzle of extra virgin olive oil, a splash of red wine vinegar, a sprinkle of sea salt, and a bit of garlic, the peppers are transformed into a dish that captures the essence of Greek simplicity and flavor.

Always served with rustic bread to soak up the juices, piperies Florinis are more than food—they are part of the cultural identity of Greece, a meze that reminds us how tradition and flavor come together in the simplest of ways.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

6 red, (Florina), peppers (or other long red sweet peppers

)3–4 garlic cloves, finely grated or minced

3–4 tablespoons extra virgin olive oil

1–2 tablespoons red wine vinegar (to taste)

Sea salt, to taste

Fresh parsley, chopped (optional)

Directions

Preheat your oven to 220°C (430°F) or prepare a charcoal grill.

Roast the peppers whole until their skins blister and blacken, turning them occasionally. This takes about 20–25 minutes in the oven or slightly less over charcoal.

Transfer the hot peppers to a plastic bag or airtight container. Seal and let them sit for 10–15 minutes—this helps loosen the skins.

Once cooled enough to handle, peel off the skins and remove the seeds, keeping the peppers in large pieces.

Arrange the peppers on a serving platter. Drizzle with olive oil and vinegar, then sprinkle with salt, garlic, and parsley.

Serve warm or at room temperature with fresh bread.

NOTES

These peppers keep well in the fridge for 4 – 5 days , soaking up even more flavor in their marinade.